Chocolate pancakes with macadamia caramel and chocolate vanilla sauce

And guys, it's not hard to make as long as you have a blender. It's not overly sweet either, as it might look and sound. It's totally decadent but it's really good for you, too. Just look down the ingredients list and see it's full of all natural, whole food ingredients.

METHOD

Place the soaked buckwheat into the blender with the besan flour, baking powder, salt, cacao powder, water, almond mylk and maple syrup and blend to form pancake batter. Chill batter in the fridge until needed.

Meanwhile, make the two sauces and set aside.

Preheat your oven to 150°C to keep the cooked pancakes warm until serving. Warm your pan (pancake pans work best) to a medium-to-hot heat and add ½ teaspoon coconut oil to cook each pancake. (Less oil is best for a smoother edge around your pancake.)

Carefully pour ¼ cup of the batter into the centre of the pan to form a 10cm diameter pancake. Cook until bubbles appear across the pancake and then carefully flip. Cook the second side until lightly golden. Place on a plate and put in the oven to keep warm. Continue until you have cooked all 12 pancakes.

Macadamia-caramel sauce:

Place all the ingredients in a blender and blend until thick and smooth. Pour into a little jug or bowl.

Chocolate-vanilla sauce:

Place all the ingredients in a blender and blend until thick and smooth. Pour into a little jug or bowl.

To assemble:

Divide up the pancake stack and place on serving plates, then top with banana slices. Drizzle generously with each of the sauces. Top with a big dollop of coconut yoghurt and scatter with cacao nibs and walnuts. Enjoy the pancakes and all the compliments!

Recipe and image from Hungry by Anthea Amore, available for purchase online and in select health stores and bookstores for RRP$39.95 (flexi cover) and RRP$49.95 (hard cover).